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This Weight Watchers Tuscan Chicken Pasta is a delicious and easy weeknight meal that your entire family will love! I’ve altered this popular dish to be a healthy, WW recipe without sacrificing the creamy and indulgent pasta dish.
This is one of my most popular recipes on the site, and for good reason. If you’re looking for more Weight Watchers dinner recipes, I recommend trying this WW Egg Roll in a Bowl, this Weight Watchers Goulash, or these Weight Watchers Swedish Meatballs.
Why I Love This Pasta Recipe
This is one of my favorite Weight Watchers dinner recipes because it’s lower in points but also filling and satisfying enough to curb even the strongest creamy pasta craving!
Craving pasta but can’t do pasta? I get that! When I’m really trying to keep my points down but want nothing but a bowl of noodles, this Healthy Chicken Lo Mein uses zucchini noodles or zoodles in place of the pasta.
Enjoy!
– Becca
Ingredients in WW Tuscan Chicken
See the recipe card for full information on ingredients and quantities
- Whole Wheat Pasta: Pasta made from whole grains is lower in calories and carbs, as well as higher in fiber and most micronutrients.
- Fat free cottage cheese and fat free Greek yogurt: When blended together, this combination replicates heavy cream while adding protein and keeping your points down. To keep this a Weight Watchers friendly recipe, use fat free.
- Spinach: Spinach is an excellent source of Vitamins A, C, and K, and full of fiber, calcium, and iron.
Instant Pot Instructions
Step 1: Lightly spray the pot with olive oil or cooking spray and set to sauté. Once the pot is hot, add tomatoes, garlic, Italian seasoning, and pepper. Cook for about 30 seconds until fragrant.
Step 2: Add the cubed chicken to the pot, and cook 2-3 minutes, stirring often. This will prevent your chicken from clumping together while it’s under pressure. Once the chicken is browned on all sides, add the chicken broth.
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Step 3: Add the pasta to the pot and stir well, ensuring that all noodles are below the liquid.
Step 4: Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the time for 3 minutes.
While your chicken is cooking, blend the cottage cheese, Greek yogurt, and parmesan cheese together until smooth, then set aside.
Step 5: When the cook time is complete, quick release the pressure and remove the lid.
Stir the contents of the pot. Drain any excess liquid from the pot, keeping aside 1/4 cup.
Add the 1/4 cup liquid to the cottage cheese and Greek yogurt mixture and stir well.
Add the spinach and fresh basil to the pot and stir until the leaves have wilted.
Step 6: Allow the recipe to cool for a few minutes so the dairy doesn’t curdle.
Add the blended yogurt, cottage cheese, and parmesan mixture to the pot and stir gently until evenly mixed.
Serve immediately. Garnish with additional parmesan and fresh basil.
Recipe Tips
- Cut your chicken into one-inch cubes or ½ inch thick slices so that it cooks quickly and evenly.
- If you’re using dried basil, you only need 1 tsp. Add it during step one along with the rest of the spices.
- Blending the cottage cheese and Greek yogurt together in a blender will remove the chunks from the cottage cheese and reduce the tang from the Greek yogurt. A blender or food processor is important in this recipe, otherwise your finished recipe will have chunks in it and taste a little more like Greek yogurt.
Weight Watchers Tuscan Chicken Pasta FAQs
Yes! For meal prep, cook per the instructions and then refrigerate or freeze in individual serving size containers.
I calculate points based on the ingredients that I use, not by nutrition information. This is the most accurate way to count, as stated by Weight Watchers.
I like to pair this pasta dish with vegetables like this Air Fry Frozen Broccoli, this Eggplant Air Fryer Recipe, or these Carrot French Fries.
Weight Watchers Points
Each serving counts as 5 Points using fat free parmesan, cottage cheese, and Greek yogurt.
Divide the recipe into 6 equal servings for your most accurate portion size–especially if you use different shaped pasta, as they all expand to a different size when cooked.
Weight Watchers Pasta Recipes
If you tried this recipe for Weight Watchers Tuscan Chicken Pasta or any other recipe on my site please leave a rating and let me know how it went in the comments!
Weight Watchers Tuscan Chicken Pasta
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Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Immersion Blender
Ingredients
- ½ cup sun-dried tomatoes without oil, or you can use halved grape tomatoes
- 1 tbsp garlic minced
- 3 tbsp Italian seasoning
- ¼ tsp black pepper
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat pasta
- 3 cups chicken broth fat free, 1 cup only for Crockpot method.
- ¾ cup Greek yogurt fat-free plain
- ¾ cup cottage cheese fat-free
- 2 cups baby spinach
- 2 tbsp fresh basil or 1 tsp dried
- ⅔ cup parmesan cheese grated, fat free
Instructions
Instant Pot Instructions:
- Lightly spray the pot with cooking spray and press the sauté button. Once your pot is hot, add tomatoes, garlic, Italian seasoning, and black pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking. ½ cup sun-dried tomatoes 1 tbsp garlic 3 tbsp Italian seasoning ¼ tsp black pepper
- Add chicken to the pot. Brown chicken on all sides for 3-5 minutes. 2 lbs chicken breast
- Add the whole wheat noodles and chicken broth to the pot. Stir and make sure all of the pasta is pushed below the liquid. 12 oz whole wheat pasta 3 cups chicken broth
- Cook on high pressure for 3 minutes.
- While the pasta is cooking, blend the Greek yogurt, cottage cheese, and parmesan cheese together until smooth and set aside. ¾ cup Greek yogurt ¾ cup cottage cheese ⅔ cup parmesan cheese
- When the cook time is complete, quick release the pressure and remove the lid. Stir the contents of the pot. Drain any excess liquid from the pot, keeping aside 1/4 cup. Add the 1/4 cup liquid to the cottage cheese and Greek yogurt mixture and stir well.
- Add spinach and fresh basil to the pot and stir until the leaves have wilted. Allow the pasta to cool for a minute or two so the dairy doesn't curdle. 2 cups baby spinach 2 tbsp fresh basil
- Add the Greek yogurt mixture, then stir until mixed. Serve immediately.
Stovetop Instructions:
- Lightly spray a large skillet or pot with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add cubed chicken to the skillet and brown for 1-2 minutes until chicken no longer sticks together.
- Add the pasta and chicken broth to the skillet, stir, and make sure all the noodles are just covered. Once the noodles are covered, set the remaining broth aside. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally.
- Once the pasta is cooked, add spinach and basil. Stir until the spinach is wilted. Drain any excess liquid from the pan, but reserve 1/4 cup in case you need it later.
- Blend the cottage cheese, Greek yogurt, and parmesan cheese until smooth, then add to the pan.
- Stir in the additional pasta water if needed, and serve immediately topped with fresh basil.
Crockpot Instructions
- Lightly spray a large skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds or so until it becomes fragrant.
- Add your cubed chicken to the pan and brown for 1-2 minutes until the chicken no longer sticks together.
- Transfer chicken and sun dried tomatoes (all of the contents of the pan) to your crockpot and top with chicken broth. Cook on high heat for 2-3 hours, or low heat for 4-5 hours.
- About 20 minutes before you’d like to eat, boil the pasta in a separate pot according to package directions. Once cooked, drain and add to the Crockpot.
- Drain any excess liquid (set aside 1/4 cup) and add spinach and basil. Stir until spinach is wilted.
- Blend cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add the mixture to the Crockpot.
- Stir the cottage cheese mixture and 1/4 cup pasta water into the contents of the slow cooker.
- Stir one last time and serve immediately with extra parmesan cheese and fresh basil, as desired.
Video
Notes
Nutrition
Make This Recipe?
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How long do you cook it in a slow cooker?
Hi Linda,
1. Lightly spray a large skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds or so until it becomes fragrant.
2. Add your cubed chicken to the pan and brown for 1-2 minutes until the chicken no longer sticks together.
3. Transfer chicken and sun dried tomatoes (all of the contents of the pan) to your crockpot and top with chicken broth. Cook on high heat for 2-3 hours, or low heat for 4-5 hours.
4. About 20 minutes before you’d like to eat, boil the pasta in a separate pot according to package directions. Once cooked, drain and add to the Crockpot.
5. Drain any excess liquid (set aside 1/4 cup) and add spinach and basil. Stir until spinach is wilted.
6. Blend cottage cheese, Greek yogurt, and parmesan cheese in a blender until smooth, and add the mixture to the Crockpot.
7. Stir the cottage cheese mixture and 1/4 cup pasta water into the contents of the slow cooker.
8. Stir one last time and serve immediately with extra parmesan cheese and fresh basil, as desired.
This was easy to make and delicious. I made it on the stove top.
I have all the ingredients and ready to try the recipe! I am so happy it has good reviews. I’ve never cooked with cottage cheese, but I’m excited to try it. I hope that you post more of the Weight Watchers recipes for different ideas for 2025
I’ve been unable to find fat free parm anywhere in person or online, any suggestions on where you located it for this recipe?
Hey Amanda! Thanks for reaching out. We realize it’s not always easy to find fat-free parmesan. If your local store doesn’t carry it, you can use reduced-fat, you’ll just need to recalculate the points.
The meal was amazing!! But note to self… don’t mix up parmesan and asiago cheese! I had to add a little cream cheese to mine to cut the sharp taste of the Asiago! But it was so good and I know it will taste even better when I use the right cheese!!
I am always looking for recipes with good reviews and this recipe did not disappoint. I made it with regular spaghetti, grape tomatoes and was a little hesitant on the cottage cheese, but it was delicious. The entire family enjoyed it. I’m looking forward to trying the crock pot method.
Oh wow! I followed your stovetop directions to a “t” and this recipe turned out so delicious! Well done!
I h e a question, on the stovetop method should we be cooking the chicken all the way through before adding the pasta/chicken broth? It says to brown the chicke for 1-2 minutes, but I think it would take longer to cook the chicken completely? Thanks for the help!
The chicken finishes cooking while the pasta/broth are in there with it, in step 3:)